IRISH BEEF STEW

Prep Time: 40 min.

Cook Time: 3¼ hours

Yield: 15 servings (3¾ quarts).

1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings. Remove and set aside.

2. In the same pan, sauté the mushrooms, leeks, carrots and celery in oil until tender. Add garlic and cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pan. Bring to a boil.

Reduce heat, cover and simmer for 2 hours or until beef is tender.

3. Add potatoes. Return to a boil. Reduce heat, cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth, stir into stew. Bring to a boil, cook and stir for 2 minutes or until thickened. Add peas and heat through. Discard bay leaves. 8 bacon strips, diced ⅓ cup all-purpose flour 1 tsp salt ½ tsp pepper 3 lbs beef stew meat, cut into 1-inch cubes 1 lb whole fresh mushrooms, quartered 3 medium leeks (white portion only), chopped 2 medium carrots, chopped ¼ cup chopped celery 1 tbsp canola oil 4 garlic cloves, minced 1 tbsp tomato paste 4 cups reduced-sodium beef broth 1 cup dark stout beer or additional reducedsodium beef broth 2 bay leaves 1 tsp dried thyme 1 tsp dried parsley flakes 1 tsp dried rosemary, crushed 2 lbs Yukon Gold potatoes, cut into 1-inch cubes 2 tbsp cornstarch 2 tbsp cold water 1 cup frozen peas

NUTRITIONAL INFORMATION

Amount Per Serving (1 cup):

301 calories, 13 g fat, 66 mg cholesterol, 441 mg sodium, 21 g carbohydrate,

3 g sugars, 2 g fibre, 23 g protein.

“Rich and hearty, this stew is my husband’s favourite.

The beef is incredibly tender. Served with crusty bread, it’s an ideal coolweather meal and perfect for any Irish holiday.” Carrie Karleen, St. Nicolas, Que.